Glestain K series 21cm Japanese chef's knife with granton edge

This chef knife is perfect for everyday use! It allows you to make a wide variety of cuts: chop your meat, slice your vegetables and chop your herbs with ease.

Glestain K Series knives have been designed to meet the needs of professional chefs and enthusiasts alike. These Japanese knives are distinguished by their superior cutting edge and ergonomic handle, offering ideal comfort during use. They are designed to improve your efficiency in the kitchen, saving you precious time!

Founded in 1971 by engineer Akira Honma, the Glestain brand was created with the aim of fusing technology and science to achieve optimum performance. From the outset, the brand's strategy has been to establish direct contacts with restaurants and chefs to raise its profile. This approach has enabled Glestain to gather invaluable feedback from kitchen professionals, resulting in a continuous process of improvement for Glestain knives.

Akira Honma personally passes on his manufacturing techniques and innovations to carefully selected craftsmen, helping to strengthen the reputation of Glestain knives among kitchen professionals.

A quality Japanese professional knife

The blade of this Japanese kitchen knife is made from ACUTO440 stainless steel, a quality alloy renowned for its strength. This steel is often used in the design of Glestain knives, and is composed of carbon, chromium, molybdenum and vanadium.

Carbon is the key element in an alloy, increasing its hardness. On the Rockwell scale, this stainless steel alloy has a hardness of 59HRC, which means it has very good edge retention and cutting performance.

Molybdenum and vanadium also enhance the steel's hardness. In addition, vanadium adds extra elasticity to your blade, improving its impact resistance. Molybdenum and chromium enhance oxidation resistance.

This steel stands out for its durability, strength and efficiency: perfect for professional use! What's more, its cutting edge is easy to maintain with a Sharpening stone.

For even greater sharpness, this knife has been Sub Zero hardened. This technique consists of heating the blade to a high temperature, then immediately cooling it to very low temperatures. This stiffens the blade, giving it greater strength and creating a fine, homogeneous structure. At Glestain, this process is carried out in 7 different stages, all of which require time and precision.

Your Japanese knife also features a convex cutting edge to further enhance its performance. In fact, a convex cutting edge enables your blade to penetrate food even better, for precise, clean cuts.

Finally, the blade of this gyuto knife is with granton edge, preventing food from sticking to the surface when cutting.

The Japanese kitchen knife for all hands

The handle of your Japanese chef's knife features black pakka wood, a composite material known for its strength and long-term durability. This material is composed of resin and laminated wood, all heat-hardened to give you the advantages and strength of composite, with the visual appearance of natural wood grain.

The Western-shaped handle of this Japanese knife is designed to fit perfectly into the hands of any cook! Its ergonomic grip makes it ideal for ease of use and optimum maneuverability, especially for prolonged use!

The handle is completed by a stainless steel bolster and base, as well as 3 rivets, also in stainless steel, to hold the full tang blade securely in place. So you can be sure of a highly reliable Japanese professional knife!

To care for your Glestain knife, wash only by hand with a non-abrasive sponge. Once cleaned, dry it immediately to remove all traces of moisture and store it in a dry place. Do not put in the dishwasher or leave to soak in the sink.

Glestain Home Series knives are also available for cooking enthusiasts!